Our favorite recipe for the Rosen-Seitling
Carbonara with Rosen-Seitlinge
You can cook all kinds of delicious dishes with our mushrooms. A variation of the classic carbonara is particularly popular with our team; it is not only vegan but also incredibly delicious.
The recipe also works very well with our other oyster mushrooms, but the Rosen-Seitling fits best because of its unique taste.
Ingredients for 2 servings:
| 200 g spaghetti (100 g wheat and 100 g whole grain pasta) |
| 400 g Rosenseitlinge |
| 150 g (vegan) cream cheese |
| 125 ml water |
| 1 tsp salt |
| 1 pinch of pepper |
| 10 g olive oil (1 tbsp) |
| Parsley |
Preparation:
Cook the pasta al dente in plenty of salted water according to the package instructions. Meanwhile, prepare the Rosenseitlinge: Cut the caps into fine strips. Do not throw away the firm stem, however! Cut it into small cubes and briefly boil it with approx. 125ml of water. This creates an intense mushroom stock for the sauce.
Heat some olive oil in a pan. Sauté the mushroom strips in it for about 3 minutes until they are slightly browned and aromatic. Then remove them from the pan and set them aside for a moment.
Continue to use the roasted flavors remaining in the pan: Gently melt the cream cheese in it. Add the prepared mushroom-infused water (strained through a sieve). Let everything come to a brief boil, season vigorously with salt and pepper, and stir the sautéed Rosenseitlinge back in.
Drain the pasta and mix it directly with the creamy sauce, or arrange it on plates and generously pour the sauce over it. Garnish with freshly chopped parsley.
